TRUFF-alo Deconstructed Chicken Pot Pie | Dorothy Lane Market

TRUFF-alo Deconstructed Chicken Pot Pie

PREP TIME 25 mins
COOK TIME 1 hr
SERVINGS 4
Chef Carrie Walters
  • POSTED Feb 18th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 Tbsp butter
  • 1 cup onions, chopped
  • 1 cup celery, chopped and divided
  • ½ cup carrots, chopped
  • 1 tsp salt
  • ¼ tsp black pepper
  • 4 Tbsp flour
  • 3 cups chicken stock
  • 6 Tbsp TRUFF Hot Sauce
  • 1 lb DLM Rotisserie Chicken, diced or shredded
  • 2 Tbsp sour cream
  • 1 defrosted, unbaked all-butter crust, remove from pan if one is provided
  • Crumbled blue cheese for garnish

INSTRUCTIONS

1
Preheat the oven to 350º F.
2
In a large pot over medium heat, melt butter and sauté the onions, 1/2 cup of the celery, and the carrots until soft, but not brown. Season with salt and pepper.
3
Sprinkle the flour and stir until well mixed. Slowly add the stock. Bring to a boil, then lower heat and let simmer for 5–10 minutes until slightly thickened.
4
Add the 1/4 cup TRUFF Hot Sauce, chicken, and sour cream. Mix well.
5
Meanwhile, place pie crust flat on a parchment-lined baking tray, score with a fork, and brush with reserved 2 Tbsp of TRUFF Hot Sauce.
6
Bake in a preheated oven until the pie crust is set and crisp, about 15–20 minutes.
7
Cut into wedges to serve with the TRUFF-alo chicken mixture and garnish with the reserved raw chopped celery, crumbled blue cheese, and additional TRUFF Hot Sauce.

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TRUFF-alo Deconstructed Chicken Pot Pie

Dorothy Lane Market
PREP TIME 25 mins
COOK TIME 1 hr
SERVINGS 4

INGREDIENTS

  • 4 Tbsp butter
  • 1 cup onions, chopped
  • 1 cup celery, chopped and divided
  • ½ cup carrots, chopped
  • 1 tsp salt
  • ¼ tsp black pepper
  • 4 Tbsp flour
  • 3 cups chicken stock
  • 6 Tbsp TRUFF Hot Sauce
  • 1 lb DLM Rotisserie Chicken, diced or shredded
  • 2 Tbsp sour cream
  • 1 defrosted, unbaked all-butter crust, remove from pan if one is provided
  • Crumbled blue cheese for garnish

INSTRUCTIONS

1
Preheat the oven to 350º F.
2
In a large pot over medium heat, melt butter and sauté the onions, 1/2 cup of the celery, and the carrots until soft, but not brown. Season with salt and pepper.
3
Sprinkle the flour and stir until well mixed. Slowly add the stock. Bring to a boil, then lower heat and let simmer for 5–10 minutes until slightly thickened.
4
Add the 1/4 cup TRUFF Hot Sauce, chicken, and sour cream. Mix well.
5
Meanwhile, place pie crust flat on a parchment-lined baking tray, score with a fork, and brush with reserved 2 Tbsp of TRUFF Hot Sauce.
6
Bake in a preheated oven until the pie crust is set and crisp, about 15–20 minutes.
7
Cut into wedges to serve with the TRUFF-alo chicken mixture and garnish with the reserved raw chopped celery, crumbled blue cheese, and additional TRUFF Hot Sauce.

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